Tomato & Basil Frittata
|Ground pepper||To Taste|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), chopped|
|Basil leaves||8 , finely chopped|
Peel, seed and dice tomatoes, as for Penne with Hot Pepper & Tomatoes.
Beat eggs with salt and pepper in a medium bowl.
Beat in Parmesan cheese.
Melt 2 tablespoons butter with oil in a heavy 8- or 10-inch skillet.
Add onions and garlic.
Saute over medium heat until onions are pale yellow.
Add tomatoes and basil.
Cook 5 to 6 minutes or until tomato juices have evaporated.
Remove tomato mixture with a slotted spoon.
Stir into egg mixture.
Melt remaining butter in skillet.
When butter foams, add egg mixture.
Cook over medium heat 5 to 6 minutes or until bottom of frittata is lightly browned.
Place a large plate on top of skillet and turn frittata onto plate.
Slide inverted frittata back into skillet.
Cook 4 to 5 minutes longer.
Slide frittata onto a warm serving dish.
Cut into 4 wedges.